Weird food is fun. This is a truism that all kids know instinctively, and yet most adults—at least those who are not immersed in molecular gastronomy and the magical work of Ferran Adrià, Grant Achatz, Heston Blumenthal and the like—seem to forget. Enter, then, the spaghetti taco.

First created over three years ago on the Nickelodeon show iCarly, only recently have spaghetti tacos hit the collective cultural consciousness, and they seem to have done so with a Renaissance-like zeitgeist. In the past week or so, I’ve noticed the term “spaghetti taco” trending on Twitter and popping up like meerkats on Facebook. Spaghetti tacos were everywhere I was, however virtually, and being a fan of the cultural trend and the strange food item, I admit my curiosity was piqued.

A quick Google search, and I discovered that according to the New York Times, in fact, a spaghetti taco is exactly what it sounds like: spaghetti, sauce, and whatever extras you fancy wrapped in the tortilla of your choice. (Most aficionados seem to tend to the crunchy corn.) While the dish is mostly favored by the tween-and-under set, it looks as if adults are jumping on the It-Mex bandwagon too. Restauranteur Joe Bastianich added his four-stars and two cents by telling Grub Street that he’d do “branzino tacos with arugula salad and Tuscan olive oil and avocados and soft corn tortillas.” Which I admit sounds delish.

And that all leads to the question of what wine you’d serve with your spaghetti taco. Karlsson Banks, IWM PR Guru, would go with a Willamette Valley Pinot Noir. Steven Smith II, a purist and IWM’s Director of Digital Marketing, says a Fontodi Chianti Classico or a nice Sierra Nevada. Our Kathy Rushforth suggests the Domenico Clerico Arte Langhe, while her pal Maya likes a Negro Modelo tallboy or the Bruno Giacosa Dolcetto d’Alba. Any of the above sound delightful to me, and all would make a meal with kids go down a lot more smoothly.

What about you? Have you hit the spaghetti taco trend yet? And if so, what personal twists have you put on this not-just-for-kids food?